Mom’s Chicken Tortilla Soup

December 27, 2016

When Tyler and I first started dating, I would get really nervous about cooking for him. He never did anything to make me feel this way (he’s actually super sweet when it comes to being my guinea pig), but it was important to me that he thought I was a good cook in order to deflect from my not being able to take out the trash or do laundry properly or fully understand taxes even though I’m an accountant.

Take, for instance, the time that he told me his favorite dish was Chicken Parmesan. I wanted so badly to make the best chicken parmesan that I spent five days in a row trying different recipes so that by the time he came back into town I’d have perfected his favorite meal.

(Ironically, eating 5 different chicken parmesan recipes in a row = not making chicken parmesan again for a very, very long time.)

And when I told him a few months later that I would be making a chicken tortilla soup, the VERY first thing out of his mouth was, “Nobody makes a better chicken tortilla soup than my mom.”

So there’s that.

And so I didn’t make it. Because how do you make chicken tortilla soup for the guy who tells you that nobody makes a better chicken tortilla soup than his mother? You just don’t. You don’t even try! You take off that apron that you’re only wearing for appearances and you grab your purse and go out for tacos.

And then we got married.
And then we spent Christmas with his family.
And then I had her chicken tortilla soup.

And then it allllll made sense.

Susan, my dear mother-in-law whom I adore, is an incredibly skilled cook (among so many other amazing attributes). Everything she makes is nothing short of delicious, and she has the ability to make healthy, restaurant-quality, multi-course meals while I’m sitting in the kitchen asking a million questions, all with a huge smile on her face.

It really was the best chicken tortilla soup I’ve ever had. The chicken was marinated overnight and then grilled. The broth had green chilies and Worcestershire and steak sauce, and it was topped with freshly fried corn tortilla strips and avocados, and after that first bowl I completely understood.

So when she shared her chicken tortilla soup recipe with me earlier this year, I waited until she made it again for Christmas Eve to photograph it. And here I am a couple years down the road and many bowls of soup later, happily posting it with the high hopes that maybe someday my son will tell his future wife, “my mom makes the very best chicken tortilla soup.”

Marinade chicken breast for 2- 24 hours, then grill, and chop into small pieces. (If you don't have time for this step, you can use plain cooked chicken breast.)

For the toppings

Cut 6 tortillas into fine strips, and fry until crisp in a small amount of oil. Set aside.

For the soup

In a saucepan, saute onions and garlic in oil until tender. Add cream of chicken soup and stir well. Add chicken broth slowly, stirring to prevent lumps. Add all other ingredients up to steak sauce and the cooked chicken, bring to a boil and simmer for one hour. Pulverize 6 tortillas in a food processor, add to the soup, and simmer for 10-20 minutes on low stirring often. Add the chicken and steak sauce. Serve warm with toppings.

I am incrediable honored to have my recipe featured in this amazing blog. Jasmine is one of the most loving, caring individuals I have ever met and I am lucky enought to have her as a daughter (-in-law). I easily can make my weekly meal plans from her blog of simple, delicious, creative and varied recipes. Tyler is one lucky guinea pig.

I’m glad you finally ventured to make your own tortilla soup because this sounds fabulous, and really unique! I’ve never seen a recipe using Italian dressing before. I’d love to try it out with tempeh.

While you are describing how this soup is made, my mouth started watering! Oh its sounds so good! Incorporating marinated grilled chicken in this soup is a fabulous, fabulous idea! Thanks for sharing this lovely soup at this week’s FF party. Happy 2017, Jasmine! 🙂 x

This looks like it will really live up to it’s reputation Jasmine!! I’m ready to try it out here. I was wondering how many chicken breasts you use for 1 recipe. We’ve been eating pots and pots of soup around here after all our Christmas over-eating. And this looks delish! So fun you have a mother-in-law you can share the kitchen with!

Thank you so much for catching that, Rhonda!! It’s 2 chicken breasts (and I’ve updated the recipe, also). Can’t have chicken tortilla soup without the chicken! 🙂 It’s the perfect time of year for all that soup eating – your butternut squash soup looked delicious!

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Jasmine

Welcome to The Richmond Avenue! I’m Jasmine – wife, new mother, pup-mom, accountant, and lover of all things pasta. Some of my favorite moments in life revolve around food, family, and friends, so I created a site to share recipes and stories in celebration of those moments. Read More…